Place
2 cups of unsalted water in a 2-quart or larger saucepan over high
heat and bring to a boil. Add the rice, cover, reduce heat to simmer
and steam for 17 minutes.
Meanwhile,
if the chicken is frozen, place on a microwave-safe plate and microwave
3 minutes, uncovered, on high, to begin defrosting. While chicken
is in the microwave, heat the oil and butter on medium in a 12-inch
nonstick skillet. Peel and coarsely chop the onion, adding it to the
skillet as you chop.
Slice
the chicken into 1/4" strips through the width, adding to pan
as you slice. When all the chicken is added, raise the heat to medium-high
and cook for 3 minutes, stirring from time to time, until the chicken
just begins to brown.
Meanwhile,
cut the apples in half and remove the core. Slce the unpeeled apples
into 1/4" slices. When all of the apples are sliced, add them
to the pan. Add mushrooms to the pan at the same time. Stir and cook
for one minutes.
Add the
apple juice, wine, sugar and chicken bouillon crystals. Stir well
to dissolve the bouillon. Bring to a boil and cook for 4 mins. Stir
in the Dijon mustard and half-and-half. Cook for 2 more minutes. Serve
at once over a bed of steamed rice.
Serves
4
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